Chef Duryea is a former Executive Chef who has over 10 years’ experience working in New York City restaurants.  She has been Chef at Jerry’s in Soho, and Sous Chef at Café Luxembourg and other venues. She graduated from the Culinary Institute of America in New York in 1991. Her experiences in Culinary range from Garde Manger, line cook, sous chef, Patisserie and Executive Chef in kitchens in New York, Pittsburgh, Williamsburg and Corpus Christi.  She has a Bachelor’s degree from SUNY Albany in History and an MS from A & M Corpus Christi in Education as well as a Master certificate in Hospitality Management from the University of North Texas.  She started teaching in 1999 at Del Mar College and started their Pastry program in Corpus Christi, TX.  Chef Duryea has been teaching at the University of North Texas for the Department of Hospitality & Tourism Management since 2005. She currently teaches Professional Food Preparation and International Cuisine and had been the General Manager for the Club at the Gateway. She is married to James Todd Duryea and has three fantastic grown and almost grown kids and two grandchildren.

My teaching Interests:
My teaching interests center on food and nutrition. Exploring different cultures through their dishes.  Teaching students knife skills, cooking and baking techniques.

My research interests:
How to improve the American diet through better sourcing of food and cooking techniques. What influences people to make the food choices they do.

Book:
Duryea, Jodi (2019). Cooking for the Hospitality Professionals(1^st edition). Dubuque, IA: Kendall Hunt.